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Baked Penne and Blackberry Banana Muffins


Tuesday night I made blackberry banana muffins, baked penne, and a plain old salad.  Here it goes!

Blackberry Banana Muffins (makes 12 to 14 muffins, depending on how big you want them)


1 medium banana, very ripe
2 cups flour
4 tbsp vegan margarine
1/2 cup brown sugar
1/4 cup sugar
1 cup light silk original soymilk
3 tsp baking powder
1 cup fresh or frozen (and thawed) blackberries


Mix flour and baking soda in a bowl and set aside.  Cream butter and sugar together with an electric mixer.  Cream a banana in with those.  Add flour/baking soda mix to the creamed mix in three parts.  Add silk as you go to make sure everything is moist.  Add the rest of the silk and beat for a minute or two.  Finally, fold in the blackberries with a plastic spatula very gently.  Grease muffin tins.  Spoon/scoop batter into tins.  Bake at 350 for 25-30 minutes.  Let sit 5-10 minutes before removing from pan.

Baked Penne (full recipe serves 12 people, half recipe serves 6-8)


16 oz (one box) whole wheat penne pasta
2 15oz cans chickpeas, rinsed and drained
2 cans diced Italian-style tomatoes
1 pound of Zucchini, chopped
2 cups (about a can) of crushed tomato
2 little cans of diced black olives
2 tbsp olive oil
2 tbsp tomato paste
3 cloves of garlic, chopped
Sea salt (or regular salt) and black pepper
Italian seasoning
Breadcrumbs (directions to follow)

Breadcrumbs: I noticed at the store that there were no prepackaged breadcrumbs without milk and eggs.  Weird.  So, I took 5 or 6 frozen slices of Ezekiel 4:9 sprouted grain bread, defrosted them, and threw them in a food processor until they were finally ground up.  After that, I stuck them in a bowl with a paper towel taped on top and let them get a little stale overnight.  I added Italian seasoning to them right before I used them in the recipe.


Preheat oven to 350.  Grease two baking pans.  Cook penne until just al dente, still with a little bit of bite to it.  After it is done, drain it and set aside.  Combine chickpeas, tomatoes and their juice, crushed tomato, tomato paste, zucchini, 2 tbsp olives, olive oil, garlic, salt/pepper, and some Italian seasoning.  Bring to a boil.  Reduce heat to medium low and simmer for 10 to 15 minutes.  After this, add the penne and mix it all together.  Pour this mix into the two baking pans and top with breadcrumbs and the rest of the olives.  Bake at 350 for about 30-40 minutes, until the top is golden and it is bubbling.

I also made a really simple salad and dressed with with balsamic vinegar, sea salt, and pepper:

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